Fustini's Oils and Vinegars
Fried Halloumi with Gremolata Dressing

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Fried Halloumi with Gremolata Dressing


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Fried Halloumi with Gremolata Dressing

Submitted by Maxine Ferris, Traverse City

Prep Time10 min Cook Time20 min Total Time30 min Servings4


  • 5 tablespoons Fustini’s Gremolata olive oil, divided
  • 1 tablespoon Fustini's Champagne vinegar
  • 1 heaping tablespoon of capers, rinsed
  • 1 garlic clove, chopped
  • 1 lime, juice and zest
  • 1 heaping tablespoon fresh chopped cilantro
  • 1 heaping teaspoon whole grain mustard
  • salt and pepper to taste
  • 1 8 oz block Halloumi cheese
  • 2 tablespoons flour, seasoned with salt and pepper


Step 1.  Dressing

To make the dressing: whisk together 3 tablespoons Fustini’s Gremolata oil, Fustini’s Pinot Grigio Vinegar, capers, garlic, lime juice and zest, cilantro, mustard and salt and pepper. Set aside.

Step 2. 

Drain liquid from cheese and pat dry. Cut cheese into 1/4 inch thick planks. Press cheese into seasoned flour to coat both sides.

Step 3. 

In a sauté pan, add remaining 2 tablespoons Fustini’s Gremolata oil and heat over medium heat. When oil is hot, add cheese slices. When you add the last slice, it will be time to turn over the first one. Cook until golden brown on both sides.

 Pour dressing over cheese and serve immediately with crusty bread and/or a salad. Serves 4 as an appetizer or 2 as a light lunch.

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